Cast Iron Corn Bread
True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!
Recipe Summary test
If you're not using self-rising cornmeal, add about 1 teaspoon baking powder to your recipe.
For true Southern taste, fry up some bacon in your skillet beforehand and use it instead of the shortening.
Do not leave corn bread in skillet after baking, or you will have a crumbly, broken mess on your hands.